INGREDIENTS:

  • Measuring 1 cup = 250 ml
  • 1/2 cup Little millet(samai)
  • 1 medium onion finely chopped
  • 1/2 cup mixed veggies (Beans,Carrot,Peas,Capsicum etc )
  • 2 tablespoon grated coconut optional
  • 2 tablespoon coriander leaves chopped
  • 1 teaspoon lime juice
  • salt to taste
  • 1 cup water

To Temper

  • 1/2 teaspoon mustard
  • 1/2 teaspoon jeera(cumin)
  • a pinch hing(asafoetida)
  • 2 green chilles finely chopped
  • 1 teaspoon grated ginger optional
  • few curry leaves
  • 2 tablespoon coconut oil

INSTRUCTIONS:

Stove Top method:

  • Wash the Little Millet and soak it in water for at-least 15 minutes.
  • In a kadai add oil and add in the mustard seeds, jeera, hing, green chillies,ginger(optional),curry leaves and fry till mustard splutters.
  • Then add onion . Saute for a minute or two till the onion turns slight brown in color.
  • Later add finely chopped mixed veggies ,some salt and saute for 2-3 mins until veggies becomes soft.
  • Add 1 cup of water and bring it to boil.
  • Drain the water from the soaked samai and add little millet to the boiling water and remaining salt.Mix well.
  • Cover with a lid and cook for about 8-10 minutes on medium-low flame .Note:Since we soaked it for 15 minutes, it reduces the cooking time.
  • Once little millet is cooked ( until all the water has been absorbed ,completely cooked and looks grainy ) turn off the gas and add grated coconut , coriander leaves and lime juice .
  • Mix Well and serve little millet upma hot with coconut chutney or chutney powder.